Boondi Ladoos

Ingredients

Besan ( Gram Flour) – 3 cups

Sugar – 3 cups

Water – ¾ Cup

Cashew nut – 75 gms

Yellow colour – ½ tsp

Raisins – 75 gms

Edible Camphor – a pinch

Cloves crushed – 2 nos

Ghee- 2-3 tbsp

Method

Add yellow colour to the beasan then mix water with the beasan flour in a bowl slowly till the batter forms a consistency of dosa batter. Stir well to avoid lumps. Heat oil in a wok and pass the batter through a sieve which has round holes. Fry the boondi till they are fired. Note donot over fry the boondi. Drain the boondi into vessel with the tissue paper placed at the bottom to remove the excess of oil. Fry broken cashew nuts and raisin in little ghee and place them on the boondi.

Prepare sugar syrup by adding 3 cups of sugar to ¾ cup water. Boil the syrup till the syrup reaches nearly 2 thread consistency. Once the stage is reached immediately add the boondi mix , camphor and switch off the flame. Mix the boondi well let it cool for 5 to 10 minutes. While the boondi is slightly hot apply ghee to your hands and form round lemon like balls. Try to form the balls when the mixture is hot ( bearable by the hand).